I made you taquitos today!
But first, let me tell you about a big giveaway from my friends at Cabot Creamery.
From February 15th through April 15th ten winners will be randomly selected to win a copy of the Cabot Creamery Cookbook (goes on sale February 10th) along with a $25 Gift Box of Cabot Cheese.
The grand prize winner will recieve not only a copy of the book, but a One-Year supply of Cabot Cheese.
.
I just got my copy of the book and it’s awesome.
Their cheese is the bomb, by the way; I used their Pepper Jack cheese in my taquitos and it worked so well. Feel free to leave the hot sauce out of the avocado mixture if you want to wimp out – but I love heat. (Ok, fine, they will still be just as fantastic without it).
Good luck, and here’s your printable –
Ingredients
- 1 tsp cumin
- 1 tsp chili powder
- 1 tbsp seasoned salt
- 3/4 lb. boneless, skinless chicken breasts, shredded (or whatever cooked chicken you have on hand)
- 12 corn tortillas
- 2 cups Cabot Pepper Jack Cheese, shredded
- Jarred pickled jalapeno peppers, or sliced fresh jalapenos
- 1 avocado, mashed
- 1/2 cup Ranch dressing
- 1 tsp hot sauce (like Cholula)
- 1/3 cup sour cream
- Fresh cilantro, chopped
Instructions
- Preheat oven to 400 degrees.
- Combine cumin, chili powder and seasoned salt; add to chicken and mix well.
- Spray a 9x11 baking dish with nonstick spray.
- Spoon about 2 tbsp into each corn tortilla, roll up and place in baking dish.
- Sprinkle with cheese and jalapeno slices, and bake for 15-20 minutes; until cheese is bubbly and edges are brown.
- Combine avocado and Ranch dressing in a bowl and drizzle over taquitos, along with sour cream.
- Sprinkle with cilantro and serve.
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